Otel Lokanta ve İkram Hizmetleri Bölümü

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Analysis of Resource Consumption Accounting by TAS-2 Inventories Standard: An Application in A Manufacturing Company
(Üçüncü Sektör Sosyal Ekonomi, 2022) Gutnu, Mehmet Murat; Gutnu, Mehmet Murat; Department of Hotel, restaurant and Catering / Otel, Lokanta ve İkram Hizmetleri Bölümü
TAS-2 inventories standard is based on normal cost method, instead of full costing method. The aim of this study is to examine the Resource Consumption Accounting (RCA) method, which has emerged as an important management accounting technique in calculating the idle capacity in recent years, within the framework of TAS- 2 inventories standard. For this purpose, both the normal cost management method based on the TAS-2 inventories standard and the RCA method are applied to a production facility. The findings suggest that the RCA method estimates the idle capacity costs accurately, reliably and realistically as proposed by the standard. Therefore, for businesses that have to apply the standards, the RCA method can be easily integrated within their own systems.
Ankara çevresinde yetiştirilen yeşil yapraklı sebzelerin Listeria monocytogenes içeriklerinin moleküler teknikler kullanılarak belirlenmesi
(2008) Canal, Canan; Aytaç, S Aykut; Department of Hotel, restaurant and Catering / Otel, Lokanta ve İkram Hizmetleri Bölümü
Listeria monocytogenes, doğada yaygın bulunan ve listeriozis hastalığına neden olan gıda kaynaklı bir patojendir. Enfeksiyonlarının önemli bir bölümü de kirlilik unsuru yüksek sular ile sulanan sebzelerin çiğ olarak tüketilmesi sonucu ortaya çıkmaktadır. Son yıllarda, mikroorganizmaların gıdalardan izolasyonunun kolaylaştırılması ve bu izolatların moleküler olarak tanımlanması amacı ile özgün teknikler uygulanmaktadır. Mikroorganizmaların karışık bir gıda ortamından immünomanyetik partiküller ile yakalanması ve yoğunlaştırılmasında kullanılan immünomanyetik ayırma (İMA) ve araştırılan mikroorganizmaya özgü gen bölgesinin enzimatik olarak çoğaltılması ile izolatların moleküler olarak tanımlanmasının sağlandığı polimeraz zincir reaksiyonu (PZR) yöntemlerinin, günümüzde yaygın olarak kullanıldığı bilinmektedir. Bu projede Ankara ve çevresinden toplanan 164 yeşil yapraklı sebze örneğinde L. monocytogenes’in varlığı araştırılmıştır. Bu amaçla şüpheli L. monocytogenes izolatları İMA yöntemi ile gıda ortamından yakalanarak yoğunlaştırılmış, DNA izolasyonlarının yapılmasının ardından, patojene özgü 250 baz çifti (bç) uzunluğundaki hedef gen bölgesi inlA-ileri ve inlA-geri özgün primer çifti kullanılarak PZR yöntemi ile çoğaltılmış ve böylelikle bu izolatların tanımlanması yapılmıştır. Sonuç olarak, bu gen bölgesine ait bandlar incelendiğinde, 164 adet yeşil yapraklı sebze örneğinin 14 adedinde L. monocytogenes’e özgü patojeniteden sorumlu gen bölgesi gözlenmiş ve patojeninin varlığı moleküler olarak tesbit edilmiştir
Applications of mid-IR spectroscopy for identification of wine and olive yeasts and characterization of antimicrobial activities of phenolics on yeasts
(2015) Canal, Canan; Ozen, Banu; Baysal, A. Handan; Department of Hotel, restaurant and Catering / Otel, Lokanta ve İkram Hizmetleri Bölümü
The aim of this study was application of mid-IR spectroscopy in combination with multivariate statistical analysis for characterization of yeasts from two fermented products, wine and olive, in comparison with cultural and molecular tests and characterization of antimicrobial effects induced by olive phenolics on yeasts. Totally 19 wine yeasts were molecularly identified as M. pulcherrima (11%), P. membranifaciens (16%), H. uvarum (5%) and S. cerevisiae (68%). According to FTIR spectroscopic data of wine samples, S. cerevisiae isolates formed a cluster which were generally separated from all other yeasts. Totally 182 olive yeasts were identified from naturally debittered Hurma and a common olive variety and their leaves. The most common yeasts were Metschnikowia sp. (39%) and Aureobasidium sp (78%) in the first and the second harvest years, respectively. Since only Aureobasidium sp. was the common yeast isolated from Hurma during both years, any link between natural debittering of Hurma and the yeast population of this olive type might be related to Aureobasidium sp. Molecularly identified yeast types generally formed different clusters and showed spectral differences. For antimicrobial activity tests, all phenolic compounds were found effective on both S. cerevisiae and A. pullulans; however, A. pullulans was observed to be more sensitive. Antimicrobial activity was differentiated with respect to treatment time and phenol concentration with statistical treatment of FTIR data. As a complementary technique, FTIR could be successfully used for identification of yeasts and characterization of antimicrobial activity of phenolics against yeasts.
Aşırı Turizm Sorunsalı: Kapadokya Bölgesi’ne Yönelik Bir Çalışma
(Journal of Tourism and Gastronomy Studies, 2020) Bozkurt, İrem; Bozkurt, İrem; Department of Hotel, restaurant and Catering / Otel, Lokanta ve İkram Hizmetleri Bölümü
Bu çalışmada, dünya turizminde önemli bir sorun olarak görülen aşırı turizm/overtourismolayına yönelik ikincil veri kaynakları ışığında bir alanyazın araştırması yapılmıştır. Yapılan alanyazın araştırması kapsamında aşırı turizm kavramı açıklanmış, aşırı turizmin ortaya çıkmasına neden olan durumlar ele alınmış ve aşırı turizme maruz kalan destinasyonlar incelenmiştir. Çalışmada Türkiye için önemli bir turizm çekim merkezi olan ve 2019 yılında dört milyona yakın turisti ağırlayan Kapadokya Bölgesi’nin (nevsehir.ktb.gov) mevcut turistik durumu ortaya konularak olası bir turist yoğunluğunda önlemlerin nasıl alındığı ve/veya hangi önlemlerin alınması gerektiği amaçlanmıştır. Bu doğrultuda nitel veri toplama tekniklerinden yarı yapılandırılmış görüşme gerçekleştirilmiştir. Çalışma kapsamında 14 kişi ile yüz yüze görüşmeler gerçekleştirilmiştir. Görüşmeciler turizm sektöründe ve bölgede uzun yıllar var olan deneyim ve bilgi sahibi sektör temsilcileri ile Nevşehir Hacı Bektaş Veli Üniversitesi Turizm Fakültesi’nde görev akademisyenlerden oluşmaktadır. Görüşme sonucunda elde edilen veriler içerik analizine tabi tutulmuştur. Çalışma sonucunda bölgede belirli dönemlerde turist yoğunluğunun yaşandığı ve bu yoğun dönemlerde bölge kaynaklarının daha sürdürülebilir olması adına herhangi bir önlem alınmadığı ve bu durumun bu şekilde devam etmesi durumunda bölgenin cazibesini kaybedeceği sonuçlarına varılmıştır.
Characterization of antimicrobial activities of olive phenolics on yeasts using conventional methods and mid-infrared spectroscopy
(2018) Canal, Canan; Ozen, Banu; Baysal, A. Handan; Department of Hotel, restaurant and Catering / Otel, Lokanta ve İkram Hizmetleri Bölümü
Olive fruit is very rich in terms of phenolic compounds. Antimicrobial activities of various phenolic compounds against bacteria and fungi are well established; however, their effects on yeasts have not been examined. Aim of this study was to investigate the antimicrobial effects induced by olive phenolic compounds, including tyrosol, hydroxytyrosol, oleuropein, luteolin and apigenin against two yeast species, Aureobasidium pullulans and Saccharomyces cerevisiae. For this purpose, yeasts were treated with various concentrations (12.5-1000 ppm) of phenolic compounds and reduction in yeast population was followed with optical density measurements with microplate reader, yeast colony forming units and mid-infrared spectroscopy. All phenolic compounds were effective on both yeasts, especially 200 ppm and higher concentrations have significant antimicrobial activity; however, effects of lower levels depend on the type of phenolic compound. According to mid-infrared spectral data, significant changes were observed in 1200-900 cm-1 range corresponding to carbohydrates of yeast structure as a result of exposure to all phenolic compounds except tyrosol. Spectra of tyrosol and luteolin treated yeasts also showed changes in 1750-1500 cm-1 related to amide section and 3600-3000 cm-1 fatty acid region. Since phenolic compounds from olives were effective against yeasts, they could be used in food applications where yeast growth showed problem. In addition, FTIR spectroscopy could be successfully used to monitor and characterize antimicrobial activity of phenolic compounds on yeasts as complementary to conventional microbiological methods.
Characterization of Wine Yeasts during Wine Process using Different Techniques
(2015) Canal, Canan; Baysal, A. Handan; Ozen, Banu; Department of Hotel, restaurant and Catering / Otel, Lokanta ve İkram Hizmetleri Bölümü
Study of the microorganisms that colonise the skin of grapes has been an important topic in microbial taxonomy of especially yeasts associated with vines and vineyards. It is known that yeast microbiota on grapes and in musts is influenced by factors such as climatic conditions, geographical location of the vineyard and grape variety. Molecular methods have been used for the identification of yeasts from wines and the most relevant molecular methods used in the identification of yeast species are based on the variability of the ribosomal genes 5.8S, 18S and 26S. Previous results have demonstrated that the complex ITS regions (non-coding and variable) and 5.8S rRNA gene (coding and conserved) are useful in measuring close fungus phylogenetic relationships. Mid-infrared spectroscopy is a rapid technique which provides highly specific biochemical fingerprints of microorganisms and coupled with different chemometrics analyses offer a wide range of applications including detection, taxonomic level classification and characterization. The objective of this study was identification of yeast flora of 7 wine samples (red, rose and white) through entire wine process from must until the end of fermentation using molecular methods in comparison with cultural methods followed by mid-IR spectroscopic techniques to monitor the diversity of yeasts during a wine process. As a result, identified yeast species included M.pulcherrima (2/19, 11%), P.membranifaciens (3/19, 16%), H.uvarum (1/19, 5%) and S.cerevisiae (13/19, 68%) during the whole process. Multivariate analysis of the data showed that S.cerevisiae isolates formed a cluster which were probably starter cultures and this cluster was generally separated from the other three yeasts which were isolated at the beginning of wine process. Therefore, it was concluded that FTIR could be succesfully used as a complementary method of molecular techniques for differentiation of wine yeast species isolated at different steps of wine process and monitoring the food process microbiologically.
Characterization of yeast flora of “hurma” olives using molecular methods and mid-IR spectroscopy
(2015) Canal, Canan; Baysal, A. Handan; Özen, Fatma Banu; Department of Hotel, restaurant and Catering / Otel, Lokanta ve İkram Hizmetleri Bölümü
Among the olive varieties in Turkey, Erkence olives, grown in nearby area around Karaburun Peninsula of Izmir, go through a natural debittering phase on the tree during its ripening. As a result of this phase, the olives lose their bitter taste while still on the tree and have a dark brownish color in the inside and a wrinkled outer layer which are their differentiating appearance characteristics from olives that do not undergo this process. This naturally debittered olive type is known by the name of Hurma (Aktas et al., 2014). According to an old study performed in Greece with a similar type of olive, the debittering process was attributed to the action of a fungus, Phoma olea,which hydrolyses oleuropein, a bitter phenolic compound of olives (Kalogeras, 1932). There is no study in the literature related to the characterization of yeasts on this unique type of olive, Hurma. Until present, the characterization of yeasts associated with table olives has been made through biochemical and morphological methods, using the taxonomic keys (Kurztman and Fell, 1998). More recently, molecular methods and FTIR spectroscopy using chemometric techniques have been used for the identification of yeasts due to being rapid, easy and more precise methods for yeast identification. In order to understand the role of yeasts in maturation and debittering process of natural Hurma olives, characterization of olive yeasts from two olive types, Hurma and Gemlik, an olive variety which is commonly consumed as table olive, was aimed using molecular methods and mid-IR spectroscopy in comparison with cultural methods.
Evaluation of Salmonella and Listeria monocytogenes Contamination on Leafy Green Vegetables
(2010) Canal, Canan; Ben, Ulya; Cengiz, Canan; Taban, Mercanoğlu Birce; Department of Hotel, restaurant and Catering / Otel, Lokanta ve İkram Hizmetleri Bölümü
The objective of this study was to monitor Salmonella and Listeria monocytogenes contamination of leafy green vegetables produced in urban and periurban agricultural fields with natural water irrigation. A total of 164 samples comprising of different leafy green vegetables (8 basils, 15 dills, 20 garden cresses, 16 kales, 12 lettuces, 19 mints, 19 parsleys, 18 purslanes, 1 radish, 20 rockets, 14 scallions and 2 spinaches) were randomly collected from nearby agricultural fields in the close vicinity of Ankara Stream over an 8-month period between April 2007 and November 2007. Samples were examined for Salmonella and L. monocytogenes using ISO methods with immunomagnetic separation (IMS) and then polymerase chain reaction (PCR). No Salmonella and L. monocytogenes was detected from the 25-g radish, spinach and scallion samples tested. However, 23 samples (1 basil, 2 dills, 1 garden cress, 1 kale, 2 lettuces, 4 mints, 3 parsleys, 5 purslanes and 4 rockets) were positive for Salmonella and 14 samples (3 basils, 1 dill, 1 garden cress, 2 kales, 1 lettuce, 1 mint, 2 parsleys, 1 purslane and 2 rockets) were positive for L. monocytogenes. Overall, important contamination of leafy green vegetables by Salmonella and L. monocytogenes was observed. Therefore, this study will draw attention to the production of freshly consumed leafy green vegetables and so will aid in the development of control measures for these pathogens before harvesting and will highlight the importance of their intake which may cause a communicable disease and so pose a serious threat to both environment and human health.
FAALİYETE DAYALI YÖNETİM HEDEFİ OLARAK FAALİYET ANALİZİ: BİR ÜRETİM İŞLETMESİNDE UYGULAMA
(Muhasebe Bilim Dünyası Dergisi, 2022) Gutnu, Mehmet Murat; Gutnu, Mehmet Murat; Department of Hotel, restaurant and Catering / Otel, Lokanta ve İkram Hizmetleri Bölümü
Faaliyete Dayalı Maliyetleme (FDM), işletmede ortaya çıkan endirekt maliyetleri daha doğru bir şekilde dağıtmak için faaliyetler üzerine odaklanarak kaynaklarla mamuller/hizmetler arasında köprü kuran bir yöntemdir. FDM’nin sunduğu maliyet verilerinin yönetsel hedefler için de kullanılması Faaliyete Dayalı Yönetim (FDY) sistemini doğurmuştur. Bu çalışmanın amacı, FDY’nin hedeflerinden faaliyet analizini fiberglas kabin alanında faaliyet gösteren bir üretim işletmesinde uygulamaktır. Çalışma sonucunda işletmede ana faaliyetlerden sipariş alma faaliyetinin (8.239,96 TL) ürüne değer katmayan bir faaliyet olduğu tespit edilmiştir. Ayrıca bazı prosedürlerin, son kontrol ve ambalajlama alt faaliyetlerinin orta dereceli bir verimliliğe sahip olduğu ve orta derece iyileştirici müdahalelerle verimlilik derecesinin yükseltilebileceği sonucuna ulaşılmıştır.
Citation - Scopus: 0
Intangible cultural heritage: Local food and tourism
(Cultural Heritage and Tourism, 2021) Bozkurt, İrem; Yıldırım, Enes; Department of Hotel, restaurant and Catering / Otel, Lokanta ve İkram Hizmetleri Bölümü
Intangible cultural heritage: Local food and tourism
MONITORING OF WINE PROCESS AND PREDICTION OF ITS PARAMETERS WITH MID-INFRARED SPECTROSCOPY
(2015) Canal, Canan; Ozen, Banu; Department of Hotel, restaurant and Catering / Otel, Lokanta ve İkram Hizmetleri Bölümü
It was aimed to predict the chemical (ethanol, glycerol, organic acids, titratable acidity, °Brix, sugars, total phenolic and anthocyanin content) and microbiological parameters of red, rose and white wines during their processing from must to bottling using mid-infrared (IR) spectroscopy in combination with one of the multivariate statistical analysis techniques, partial least square (PLS) regression. Various spectral filtering techniques were employed before PLS regression analysis of mid-IR data. The best results were obtained from the second-order derivation for the chemical parameters except for alcohols. PLS models developed for the prediction of some of the chemical parameters have R2 values greater than 0.9, with low root mean square error values; however, prediction of microbial population from mid-IR spectroscopy did not provide accurate results. IR spectroscopic and chemical–chromatographic data were also used to investigate the differences between processing steps, and principal component analysis allowed clear separation of the beginning of the process from the rest.
Citation - Scopus: 0
Overtourism
(Selected Academic Studies From Turkish Tourism Sector, 2020) Bozkurt, İrem; Yildirim E.; Department of Hotel, restaurant and Catering / Otel, Lokanta ve İkram Hizmetleri Bölümü
A compilation of current academic studies on the tourism sector of Turkey, the 23 chapters of this book have been written by tourism academicians who are experts in their respective fields. The chapters contain qualitative or quantitative research data and current statistical data, making this book useful for academic research. I thank all the contributors and dedicate this book to my family. © Peter Lang GmbH Internationaler Verlag der Wissenschaften Berlin 2020. All rights reserved.
Şehir Markası Oluşturma Süreci ve Nevşehir’in Markalaşmasının Değerlendirilmesi
(Seyahat ve Otel İşletmeciliği Dergisi, 2018) Bozkurt, İrem; Bozkurt, İrem; Department of Hotel, restaurant and Catering / Otel, Lokanta ve İkram Hizmetleri Bölümü
Bu çalışmanın amacı Nevşehir’in mevcut varlık ve faaliyetlerinin neler olduğunu tespit etmek, bu varlık ve faaliyetlerin şehir markalaşmasında ne derece etkili ve yeterli olduğunu belirleyerek Nevşehir’in markalaşma sürecine fayda sağlamaktır. Bu amaçla bir şehrin marka şehir olması yolunda ön plana çıkarılması gereken varlık ve faaliyetlerde merkezi eğilim ölçüleri gibi istatistiksel analiz yöntemleri kullanılmıştır. Nevşehir’in marka şehir olması için sahip olması ve geliştirilmesi gereken varlık ve faaliyetlerin belirlenmesi amacıyla daha önce bu konu ile ilgili yapılan çalışmalar ve odak grup görüşmeleri sonucu oluşturulan bir soru formu kullanılmıştır. Araştırma sonucunda Nevşehir’in marka şehir olması yolunda sahip olması gereken varlık ve faaliyetlerin şehir yönetimi ve alt yapı, kültür, tarihi miras ve doğal güzellikler, eğitim ve spor/aktivite, yatırım ve şehirleşme, üst yapı, gastronomi, konukseverlik ve beşeri kaynaklar ve ulaşılabilirlik olduğu tespit edilmiştir.

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